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Vanilla flan
The perfect traditional vanilla flan: an ultra-creamy vanilla custard in a golden, crisp vergeoise-sweetened shortcrust pastry.
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Sweet vergeoise pastry
Techniques covered
- Using a cookie cutter
- Cutting sweet pastry dough
- Rolling out scraps of dough
- Dough frassage by hand
- Sanding a dough by hand
- Rolling out sweet pastry dough
- Lining a tall ring
- Line a tart ring using dough strips
- Lining a ring
- Line a ring mold with a microperforated silicone strip
- Scraping a vanilla pod
- Infusing milk or cream
- Making a vanilla-flavored flan mix
- Baking a flan
- Thinning a mix
- Smoothing with a spatula
- Assembling a flan
- Pasteurizing a mixture
- Calculate the strip length required to line the flan ring
- Calculate the total dough surface needed to line the flan ring
- Calculate the volume of a flan
- Adjusting the recipe according to the size of your tart ring
- Use a template
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